Spring Peas and Peas and Peas

 

Ingredients:

2 cups shelled fresh English peas or thawed frozen peas
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
2 Tbsp. Garlic Olive Oil
1 medium shallot, thinly sliced
1/4 cup candied pecans (recipe below)
2 tsp. White Orange Balsamic 
Crushed red pepper flakes to taste

Directions:

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.

Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes.  Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add 2 teaspoons orange balsamic and red pepper flakes.  Cook
stirring constantly  until heated through, 3 to 5 minutes.   Plate and top with pecans.

Candied Pecans:
 1 cup pecans  
2 tsp. Orange Balsamic 

Preheat oven to 275 (you can go higher but watch the pecans closely they will burn quickly).  Line a cookie sheet with non-stick foil.  Toss pecans with balsamic until well coated.  Spread evenly on foiled lined cookie sheet.  Toast pecans in oven Approximately 15 to 20 minutes, checking frequently.